I was staring at a graham cracker pie crust I stashed in the freezer a month or so back, wondering what to do with it. Then I remembered I also had a block of cream cheese. So of course I decided to make cheesecake. The problem was that I didn’t have any sour cream or sweetened condensed milk. So I compromised.
I softened the cream cheese, threw it in the mixing bowl with a whisk. Then tossed in a large dollop of Greek yogurt instead of sour cream.
To this I added 1/3 cup (give or take) of white sugar and a splash of vanilla and whipped it well.
The yogurt is always a little sharp, so, because apricot preserves are sweet/slightly bitter and go well with yogurt, I warmed up a large dollop and beat that in.
When I got it to the consistency I wanted I dumped it into the room temperature pie crust, and put it in the fridge. Two hours later I took a bite and decided I’m probably going to do it again.
This is what’s left very early on the second day, so I must have done something right.
It’s not half bad, but you really need a cup of strong black coffee to cut the sweetness.